Grand hotel pasta and fish

Yield: 4 servings

Measure Ingredient
¼ cup Olive oil
1 \N Garlic clove, sliced
½ pounds Flounder fillets
\N \N ;cut in 1/2\" strips
2 tablespoons Flat leaf parsley, chopped
2 tablespoons Fresh basil, chopped
¼ cup White wine
4 \N Plum tomatoes, halved
\N \N ;seeded, cut in 1/2\" slices
\N \N Salt to taste
\N \N Freshly ground black pepper
\N \N ;to taste
½ pounds Spinach spaghetti

In a large skillet, heat the oil over medium heat. Add the garlic; cook 2 minutes or until garlic is lightly golden.

Add flounder, parsley, and basil. Cook for 2 minutes, stirring gently.

Add wine and tomatoes. Simmer 4 minutes to cook the fish and tomatoes. Season with salt and pepper to taste. Keep warm over low heat.

Cook spaghetti according to package directions. Drain; toss with sauce.

From "What's Cooking with Burt Wolf," by Burt Wolf. New York: Acorn Associates Ltd., 1988. Pg. 32. Posted by Cathy Harned.

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